BBQ Chicken Tacos

I’m well overdue on some blogging, but sometimes life just gets in the way. Between feeling sick, craziness at work, and a snowstorm that turned out to be nowhere near as bad as predicted (at least here in the city), I’ve been a little preoccupied. You may have also noticed that in this lull, I’ve purchased an actual website domain (a really thoughtful birthday gift from Nick) – so feel free to update your bookmarks!

But oddly enough, the meals I’ve been making haven’t been the kind of meals you throw together in no time. These BBQ chicken tacos take some time to really braise the chicken, but it’s well worth the wait. I love BBQ meat and I love it with a good coleslaw, but I don’t necessarily love the heaviness of the carbs from putting it all in a giant sandwich. Using corn tortillas to lighten it up and turn this dish into a taco was a lot of fun and super tasty.


BBQ Chicken Tacos

  • EVOO
  • 8 bone-in, skinless chicken thighs
  • salt and pepper, to taste
  • 1 white onion, thinly sliced
  • 12 oz beer
  • 1 cup apple cider vinegar
  • 16 oz BBQ sauce
  • 4 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced plus 1 tbsp adobo sauce
  • 12 oz broccoli cole slaw mix
  • 2 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1 japaleno pepper, minced
  • 1 red onion, diced
  • 2-15 oz cans black beans, drained and rinsed
  • 2 tsp oregano
  • 1 handful cilantro, chopped
  • 1 package white corn tortillas

Preheat the oven to 350 degrees.


Heat some oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides. When the oil is hot, place half the chicken bone side up in the pot and brown for about 3 minutes. Turn and then brown on the other side for one minute. Set aside on a plate and repeat with the remaining chicken.


Cook the onion until it just begins to brown, adding more salt and pepper if needed. When the onions are browned and soft, set them aside. Deglaze the pan with the beer and apple cider vinegar and scrape up all the brown bits on the bottom. Return the chicken to the pan in two layers and then pour over the BBQ sauce, garlic, chipotle peppers and adobo sauce. Mix everything together, cover and then place the chicken in the oven for about 75 minutes.


Meanwhile, start preparing the sides. Mix the coleslaw mix with the rice wine vinegar, sugar, salt and pepper. Cover and refrigerate until you’re ready to eat, stirring occasionally so that the slaw wilts evenly.


In a medium saucepan, heat some more oil and when it is hot, add the jalapeno and red onion. After cooking for just a minute or two, add in the black beans, oregano and season with salt and pepper. Cook the beans over low heat about 15 minutes until they are heated through.


When the chicken has cooked for the 75 minutes, remove the Dutch oven and add in the onions that you’d set aside previously. Cover and cook for another 15 minutes. Remove the chicken from the pot and let it cool for a minute or two until you can comfortably handle it. Shred the chicken using two forks and discard the bones.


Bring the BBQ sauce up to a boil and boil for about 10 minutes until it reaches the desired consistency. While this is going on, wrap the tortillas in foil and heat them in the oven for about 10 minutes.


Serve everything together and have fun building your own tacos.


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